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Week’s Dinner Menu

Mongolian Beef with rice and noodles (Photo credit: Wikipedia)

MONDAY

Zesty Chicken Rice Dinner

1 lb. Boneless chicken, cut into strips

2 tbsp. oil

1 can of chicken broth

1 can of tomato sauce

1 can of corn, drained

1 ½ c. minute rice

½ c. cheese, grated

1 pkg. taco seasoning

1 bell pepper, cut into strips

Tortilla chips

Cook and stir chicken in hot oil in large skillet until lightly browned.  Add broth, tomato sauce and seasoning mix.  Bring to a boil. Reduce heat.  Cover and simmer 5 minutes.  Add corn and bell peppers.  Bring to a full boil.  Stir in rice.  Cover and remove from heat.  Let stand for 5 minutes.  Fluff with a fork.  Serve with cheese and chips.

TUESDAY

Pot Roast and Gravy

2 tbsp. oil

4 lb. beef chuck roast

½ tsp. pepper

4 medium onions, quartered

4 stalks celery, cut into pieces

1 bay leaf

2 beef-flavor bouillon cubes

1 ½ c. hot water

6 medium potatoes, halved

6 medium carrots, cut into pieces

3 tbsp. flour

¼ cold water

Salt to taste

Heat oven to 325.  In roasting pan, heat oil over medium-high heat; brown meat about 5 minutes on each side.  Drain excess fat.  Sprinkle pepper on all sides of meat.  Add 1 onion, 1 stalk of celery and bay leaf to meat.  Dissolve bouillon in hot water; pout half bouillon around meat. Bring to a boil cover.  Bake at 325 for 60 minutes.  Add remaining vegetables; cover and bake an additional 60-75 minutes.

To prepare gravy, place meat and vegetables on warm platter; cover loosely to keep warm.  Measure drippings from the pan.  Skim off the fat, if desired.  Add reserved bouillon to drippings.  Add flour mixed with cold water.  Cook over medium heat, stirring constantly, until mixtures thickens and boils.

WEDNESDAY

Sweet and Sour Pork

1 tbsp. shortening

1 lb. boneless pork, cut into 1 ½ inch strips

1 tsp. paprika

3 tbsp. brown sugar

2 tbsp cornstarch

½ tsp. salt

15 ¼ oz. can pineapple chunks, drained, reserving 2/3 cup of liquid

1/3 c. vinegar

1/3 c. water

1 tbsp. soy sauce

1 tsp. Worcestershire sauce

1 green pepper, cut into ¼ inch strips

1 onion, thinly sliced

2 c. hot cooked rice or egg noodles

In large skillet over medium heat, melt shortening.  Add pork; sprinkle with paprika.  Brown well.  Cover; simmer about 20 minutes, stirring occasionally.

In medium bowl combine brown sugar, cornstarch and salt.  Gradually add reserved 2/3 cup of pineapple juice, vinegar, water, soy sauce, and Worcestershire sauce; mix well.  Gradually stir in meat.  Cook over low heat until thickened; stirring constantly.  Stir in green pepper, onion and pineapple.  Cover; simmer over low heat 8 minutes or until vegetables are tender.  Serve over hot cooked rice or noodles.

THURSDAY

Mushroom-Lemon Fillets

2 tbsp margarine

1 ½ c sliced fresh mushrooms

2 green onions, chopped

2 tbsp. flour

2 tsp. chopped fresh parsley

½ tsp. salt

Dash pepper

½ c. milk

½ tsp. grated lemon peel

1 lb. fish fillets

Heat oven to 350.  Lightly grease baking dish.  In large skillet, melt margarine; sauté mushrooms and onions until tender.  Reduce heat to low.  Stir in flour, parsley, salt and pepper.  Cook 1 minute, stirring constantly, until smooth and bubbly.  Gradually stir in milk.  Cook over medium heat, stirring constantly, until thickened and bubbly.  Stir in lemon peel.  Place fish fillets in baking dish.  Spoon sauce over fish.  Bake at 350 for 20 minutes.

FRIDAY

Chicken and Artichokes

14 ½ oz. can chicken broth

3 whole boneless chicken breasts

¼ c. margarine

¼ c. chopped onion

1 garlic clove

¼ c. flour

¼ tsp. salt

1/8 tsp. pepper

¾ c. half and half

½ c. grated parmesan cheese

½ tsp. rosemary, crushed

14 oz. can artichoke hearts, drained

2 tbsp. butter

2 c. fresh mushrooms, sliced

In large skillet, bring chicken broth to a boil; add chicken breasts.  Cover; simmer 20 minutes.  Cool chicken.  In medium saucepan over medium heat, melt ¼ c. margarine.  Add onion and garlic, sauté until tender.  Reduce heat to love.  Stir in flour, salt, and pepper.  Cook 1 minute until mixture is smooth and bubbly, stirring constantly.  Gradually stir in reserved chicken broth and half and half.  Cook over medium heat until mixture boils and thickens, stirring constantly.  Remove from heat.  Add Parmesan cheese, and rosemary; stir until cheese is melted.  Heat over to 325.  Place chicken breasts in baking dish.  Cut artichokes in half; arrange around chicken.  Pour sauce evenly over chicken and artichokes.  Bake for 35 minutes.  In medium skillet melt 2 tbsp. margarine; lightly sauté mushrooms.  Spoon over chicken. Serve

SHOPPING LIST

ð       2 lbs. bones chicken breasts

ð       Vegetable Oil

ð       2 cans of chicken broth

ð       1 can of tomato sauce

ð       1 can of corn

ð       1 large box of minute rice

ð       1 pkg. cheese

ð       1 pkg. taco seasoning

ð       2 green peppers

ð       Bag of tortilla chips

ð       4 lb. beef chuck roast

ð       7 onions

ð       1 pkg. celery

ð       1 pkg. bay leaves

ð       2 beef bouillon cubes

ð       6 potatoes

ð       6 carrots

ð       Shortening

ð       1 lb. boneless pork

ð       Paprika

ð       Brown Sugar

ð       Cornstarch

ð       15 ¼ oz. can pineapple chunks

ð       Vinegar

ð       Soy Sauce

ð       Worcestershire sauce

ð       Margarine

ð       2 pkgs. Fresh mushrooms

ð       Parsley

ð       1 Lemon

ð       1 lb. fish fillets

ð       Garlic cloves

ð       Half and Half

ð       Small package of parmesan cheese

ð       Rosemary

ð       14 oz. can artichoke hearts

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Week’s Dinner Menu

Ginger chicken (3168342551) (Photo credit: Wikipedia)

MONDAY

Boston Clam Chowder

2 6 ½ oz. cans minced clams

1 c. onion, finely diced

1 c. celery, finely diced

2 c. potatoes, finely diced

¾ c. butter

¾ c. flour

1 qt. half and half

1 tsp. salt

1 tsp. pepper

½ tsp. sugar

Drain juice from clams and pour over vegetables in a large pan.  Add enough water to barely cover.  Simmer covered over medium heat until potatoes are tender (about 20 minutes).  In the meantime, melt butter.  Add flour and blend.  Cook a minute or two.  Add half and half and cook stirring until smooth and thick.  Use wire whip to blend.  Add undrained vegetables and clams.  Heat through.  Season with salt and pepper.

TUESDAY

Quick and Easy Lasagna

1 bottle of garden vegetable spaghetti sauce

1 lb. ground beef, browned

1 pkg. oven read lasagna noodles

1 pkg. shredded mozzarella cheese

Brown hamburger.  Add the bottle of spaghetti sauce, and simmer for ten minutes.  Line bottom of pan with layer of uncooked lasagna noodles.  Spoon sauce on top and then sprinkle shredded cheese over sauce.  Make another layer of the same until all the sauce and cheese is used.  Bake at 350 for 30 minutes.

WEDNESDAY

Pollo a la Chilindron

4 boneless chicken breasts

Paprika

3 tbsp olive oil

2 onions, chopped

2 tsp. minced garlic

2 c tomato, diced

½ c diced ham

2 green peppers, chopped

1 can olives, halved

1 ½ c. chicken broth

1 6.75 oz. pkg. near east Spanish rice pilaf

Cook chicken in oil.  Season with paprika, salt, and pepper.  Cook 3 minutes.  Add chicken broth, rice pilaf and spice sack from the rice box.  (Do not follow directions on the rice package).  Bring to a boil.  Cover and simmer 15 minutes.  Add olives and cook 5 minutes.  Let stand 5 minutes, serve.

THURSDAY

Hungry Boy Casserole

1 lb. ground turkey

¾ c water

½ c chopped onion

1 tsp. paprika

½ c. chopped green pepper

½ tsp. salt

1 8 oz. can tomato sauce

1 tsp. garlic powder

1 16 oz. can pork and beans

1 5 oz. can garbanzo beans, drained

Brown meat in large skillet.  Add onions and peppers.  Add all remaining ingredients.  Cook on low while preparing biscuits.

1 c. bisquick

½ c water

Mix biscuit ingredients.  Set aside.  Pour meat and bean mixture in casserole dish.  Plop spoonfuls of dough mixture on top of meat mixture.  Bake at 425 for 20 minutes or until biscuits are golden brown.

FRIDAY

Pork Chow Mein

1 c. cooked pork loin, cut into thin strips

1 c. sliced celery

½ c. chopped onion

½ c. coarse chopped green pepper

1tsp. chicken flavor bouillon

1 tsp. sugar

¼ tsp. pepper

1 ½ c. water

2 tbsp. soy sauce

16 oz. can of bean sprouts, drained

2 tbsp. cornstarch

Chow mein noodles or hot cooked rice

In large skillet, combine pork, celery, onion, pepper, bouillon, sugar, pepper, 1 ½ c. water and soy sauce; cover.  Bring to a boil: simmer 10 minutes, stir in bean sprouts.  In small bowl, combine cornstarch and ¼ c. water until smooth.  Over medium-high heat, carefully add to skillet mixture, stirring constantly until thickened.  Serve over noodles.

SHOPPING LIST

ð       2 6 ½ oz. cans of minced clams

ð       4 onions

ð       1 pkg. celery

ð       1 small bag of potatoes

ð       1 pkg. butter

ð       1 qt. half and half

ð       1 bottle of garden vegetable spaghetti sauce

ð       1 box oven ready lasagna noodles

ð       1 lb. ground beef

ð       1 lb. ground turkey

ð       1 pkg. shredded mozzarella cheese

ð       4 boneless chicken breasts

ð       Paprika

ð       Olive oil

ð       Minced garlic

ð       2 tomatoes

ð       1 pkg. ham sliced meat

ð       4 green peppers

ð       1 can olives

ð       1 pkg. chicken broth

ð       1 6.75 oz. near east Spanish rice pilaf

ð       1 8 oz. can of tomato sauce

ð       1 16 oz. can of pork and beans

ð       1 5oz. can of garbanzo beans

ð       1 box Bisquick

ð       1 pkg. pork loin

ð       1 pkg. chicken flavor bouillon

ð       Soy Sauce

ð       16 oz. can of bean sprouts

ð       Cornstarch

ð       Chow mein noodles or instant rice

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Week’s Dinner Menu

Image via Wikipedia

MONDAY

Potato and Hamburger Casserole

12 Potatoes, boiled

1 cube of butter

1 ½ cans Cream of Chicken soup

16 oz. Sour Cream

1 can evaporated milk

1 onion, chopped

2 c. grated cheddar cheese

Peel and grate boiled potatoes.  Heat butter and cream of chicken.  Add sour cream, milk, onion, and 1 cup of cheese.  In a 9 x 13 pan layer potatoes and sauce.  Top with 1 cup of cheese.  Bake at 350° for 45 minutes.

TUESDAY

Chicken Fettuccini

8 Chicken breasts

2 cans Cream of Chicken soup

1 pkg. Italian salad dressing mix

1 red onion, chopped

1 c. sliced fresh mushrooms

1 c. sour cream

Noodles

Mix soup and Italian dressing.  Add chicken.  Cook in a crock-pot for 3 hours on high.  One hour before serving, add onion, mushrooms and sour cream.  Serve over noodles.

WEDNESDAY

Fiesta Dish

1 lg. can tomato sauce

3 tbsp. garlic salt

2 cans ranch-style beans

1 sm. can tomato puree

4 tbsp. chili powder

4 lbs. hamburger

3 chopped onions

Brown all ingredient to make a sauce.

3 servings of rice

Crushed fritos

Chopped lettuce

Chopped, tomatoes, onions, and olives

2 C. grated cheddar cheese

Layer your place with crushed fritos, rice, meat sauce and what topping are preferred.

THURSDAY

Sweet and Spicy Barbeque Brisket

5 lb. beef brisket

1 tbsp. garlic powder

2 c. salsa

½ c. brown sugar

½ c. Worcestershire sauce

Salt and pepper

Hamburger buns

Season brisket with salt, pepper, and garlic powder and place in crock pot.  Mix salsa, brown sugar, and Worcestershire and spread over brisket.  Cover.  Cook on low for 9 hours.  Serve on hamburger buns.

FRIDAY

Ranch Taco Chicken Salad

1 lb. boneless chicken breast strips

1 tbsp. oil

1 tbsp. chili powder

1 lb. salad greens

1 c. shredded cheese

1 8 oz jar salsa

1 c. ranch salad dressing

½ c. crushed tortilla strips

Cook chicken, oil, and chili powder in large nonstick skillet on medium-high for 8 minutes.  Toss chicken, greens, and cheese in a large bowl.  Top with salsa, dressing and crushed chips.

Shopping List

¨      Bag of potatoes

¨      Cube of butter

¨      4 cans Cream of Chicken soup

¨      1 can evaporated milk

¨      4 yellow onions, 1 red onion

¨      Large cheddar cheese block

¨      8 chicken breasts

¨      1 lb. boneless chicken breast strips

¨      1 pkg. Italian salad dressing mix

¨      1 c. sliced mushrooms

¨      2 medium containers of sour cream

¨      1 pkg. Fettuccini Noodles

¨      1 large can of tomato sauce

¨      Garlic salt

¨      2 cans of ranch-style beans

¨      1 small can of tomato puree

¨      Chili powder

¨      4 lbs. hamburger

¨      Box of instant rice (enough for 3 servings)

¨      Bag of Fritos

¨      1 head of lettuce

¨      1 tomato

¨      1 can of olives

¨      5 lb. beef brisket

¨      Garlic powder

¨      Medium jar of salsa

¨      Bag of brown sugar

¨      Worcestershire sauce

¨      Hamburger buns

¨      1 lb. salad greens

¨      Ranch dressing

¨      Tortilla chips

Fifty-Two Sunday Dinners a Book of Recipes

The book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge.

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Fifty-Two Sunday Dinners A Book of Recipes

This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.

List Price: $ 0.00

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Creamy Zucchini with Linguini

1/2 cup olive oil

2 large zucchini, diced

2 cloves garlic, thinly sliced

1/2 teaspoon salt

1/8 teaspoon crushed red pepper flakes

1 (12 ounce) package linguine pasta

1 cup whole milk

2 tablespoons chopped fresh parsley

1/2 cup freshly grated Parmesan cheese

DIRECTIONS

Warm olive oil in a large skillet over medium heat. Add zucchini and garlic to hot oil, and season with salt and red pepper flakes. Cook, turning occasionally, until zucchini are well browned on all sides, about 20 minutes.

Meanwhile, bring a large pot of generously salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.

Stir milk into zucchini, and simmer until it is reduced by about half, about 10 minutes. Add pasta to skillet, and stir well. Sprinkle parsley and 1/4 cup Parmesan over the top, and toss. Garnish with remaining Parmesan to serve

Free Cookbooks For Kindle: Linked List of Over 100 Free Classic Cook Books (Free Books on Kindle)

UPDATED AUGUST 1st 2011

There are over 100 free cookbooks included in this linked list for easy download and all of them are part of Amazon’s permanent collection. I didn’t include any new promotional cookbooks which are only free for a couple weeks before the publisher raises the price.

Some of these cookbooks date back to the 1600′s, but the majority were published during the 19th century. Some are manuals for professional cooks, others are beginners guides. Some are collections

List Price: $ 0.99

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Better Homes and Gardens New Cook Book (Better Homes & Gardens Plaid)

Product Description
The updated and revised 15th edition of America’s favorite cookbook. The Better Homes and Gardens New Cook Book has been an American favorite since 1930, selling 40 million copies through fourteen editions. This new 15th Edition is the best yet, with hundreds of all-new recipes and a fresh, contemporary style. Plenty of new chapters have been added to meet the needs of today’s everyday cooks, including new chapters on breakfast and brunch, casseroles, and convenience

List Price: $ 21.99

Price: $ 11.10

 

Week’s Dinner Menu

Image via Wikipedia

MONDAY

Potato and Hamburger Casserole

12 Potatoes, boiled

1 cube of butter

1 ½ cans Cream of Chicken soup

16 oz. Sour Cream

1 can evaporated milk

1 onion, chopped

2 c. grated cheddar cheese

Peel and grate boiled potatoes.  Heat butter and cream of chicken.  Add sour cream, milk, onion, and 1 cup of cheese.  In a 9 x 13 pan layer potatoes and sauce.  Top with 1 cup of cheese.  Bake at 350° for 45 minutes.

TUESDAY

Chicken Fettuccini

8 Chicken breasts

2 cans Cream of Chicken soup

1 pkg. Italian salad dressing mix

1 red onion, chopped

1 c. sliced fresh mushrooms

1 c. sour cream

Noodles

Mix soup and Italian dressing.  Add chicken.  Cook in a crock-pot for 3 hours on high.  One hour before serving, add onion, mushrooms and sour cream.  Serve over noodles.

WEDNESDAY

Fiesta Dish

1 lg. can tomato sauce

3 tbsp. garlic salt

2 cans ranch-style beans

1 sm. can tomato puree

4 tbsp. chili powder

4 lbs. hamburger

3 chopped onions

Brown all ingredient to make a sauce.

3 servings of rice

Crushed fritos

Chopped lettuce

Chopped, tomatoes, onions, and olives

2 C. grated cheddar cheese

Layer your place with crushed fritos, rice, meat sauce and what topping are preferred.

THURSDAY

Sweet and Spicy Barbeque Brisket

5 lb. beef brisket

1 tbsp. garlic powder

2 c. salsa

½ c. brown sugar

½ c. Worcestershire sauce

Salt and pepper

Hamburger buns

Season brisket with salt, pepper, and garlic powder and place in crock pot.  Mix salsa, brown sugar, and Worcestershire and spread over brisket.  Cover.  Cook on low for 9 hours.  Serve on hamburger buns.

FRIDAY

Ranch Taco Chicken Salad

1 lb. boneless chicken breast strips

1 tbsp. oil

1 tbsp. chili powder

1 lb. salad greens

1 c. shredded cheese

1 8 oz jar salsa

1 c. ranch salad dressing

½ c. crushed tortilla strips

Cook chicken, oil, and chili powder in large nonstick skillet on medium-high for 8 minutes.  Toss chicken, greens, and cheese in a large bowl.  Top with salsa, dressing and crushed chips.

Shopping List

¨      Bag of potatoes

¨      Cube of butter

¨      4 cans Cream of Chicken soup

¨      1 can evaporated milk

¨      4 yellow onions, 1 red onion

¨      Large cheddar cheese block

¨      8 chicken breasts

¨      1 lb. boneless chicken breast strips

¨      1 pkg. Italian salad dressing mix

¨      1 c. sliced mushrooms

¨      2 medium containers of sour cream

¨      1 pkg. Fettuccini Noodles

¨      1 large can of tomato sauce

¨      Garlic salt

¨      2 cans of ranch-style beans

¨      1 small can of tomato puree

¨      Chili powder

¨      4 lbs. hamburger

¨      Box of instant rice (enough for 3 servings)

¨      Bag of Fritos

¨      1 head of lettuce

¨      1 tomato

¨      1 can of olives

¨      5 lb. beef brisket

¨      Garlic powder

¨      Medium jar of salsa

¨      Bag of brown sugar

¨      Worcestershire sauce

¨      Hamburger buns

¨      1 lb. salad greens

¨      Ranch dressing

¨      Tortilla chips

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Chicken Breasts with Lime Sauce

Image via Wikipedia

INGREDIENTS

4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness

1 egg, beaten

2/3 cup dry bread crumbs

2 tablespoons olive oil

1 lime, juiced

6 tablespoons butter

1 teaspoon minced fresh chives

1/2 teaspoon dried dill weed

DIRECTIONS

Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.

Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.

Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.

Betty Crocker’s Best Chicken Cookbook

Betty Crocker doesn’t believe in waste, and that includes space. Just look inside the front cover of her Best Chicken Cookbook. There you’ll find 10 “Fast and Easy” chicken dinner entrées and five “Quick Main Dish Chicken Salads.” You start with four boneless, skinless chicken breasts that you then flatten, and 20 minutes later you serve something along the lines of Pesto Chicken, Pecan Maple Chicken, or Fajita Chicken. Or Oriental Chicken Salad. Or Raspberry Chicken Salad. Inside the bac

List Price: $ 24.95

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Week’s Dinner Menu – Week 3

Image via Wikipedia

MONDAY

Noodles Romanoff Recipe

2 lb. round steak, cut in small pieces and browned

3 c. water

¼ c dried minced onion

½ c. cornstarch

1 c. sour cream

1 pkg. au jus mix

12 oz. egg noodles

Simmer browned steak, au jus, water, and onion for an hour.  Thicken with cornstarch mixed with a small amount of cold water.  Add sour cream.  Serve over hot noodles.

TUESDAY

Chicken Broccoli Quesadillas Recipe

2-3 seasoned chicken breasts, cooked and shredded

½ pkg. frozen chopped broccoli, cooked

2 c. grated cheese

1 pkg. large tortillas

Cook broccoli and chicken.  Shred or finely chop chicken.  While hot, mix together in a large bowl with cheese.  Spoon mixture onto steamed flour tortillas.  Cover top with another tortilla and heat in microwave 40 seconds.  Cut like a pizza.

WEDNESDAY

Hamburger Goulash Recipe

1 lb. hamburger

1 large onion

2 cans tomatoes

3 carrots, diced

2 large potatoes, cubed

½ green pepper, chopped

¼ c. raw rice

2 c. celery

1 tbsp salt

1 tbsp pepper

4 c. water

1 tbsp celery salt

Brown hamburger.  Add remaining ingredients.  Cover and cook over medium to low hear for 20 minutes or until vegetables are tender.  Season to taste.

THURSDAY

Swedish Meatballs Recipe

1 lb. hamburger

2 onions, chopped

4 slices of bread, broken

½ c. milk

1 egg

½ tsp baking powder

½ tsp salt and pepper

Mix and mold into balls.  Brown in skillet.  Put in uncovered baking dish. Top with sauce.

Sauce Recipe

1 can cream of mushroom soup

1 can cream of chicken soup

1 can milk

Bake at 350° for 30-40 minutes

FRIDAY

Halibut Au Gratin Recipe

2 lbs. halibut

2 tbsp. chopped celery

¼ tsp. salt

6 tbsp. flour

2 ½ c. milk

2 c. grated cheese

2 tbsp. chopped onion

2 tbsp. chopped carrots

6 tbsp. butter

Salt and pepper

½ c. grated parmesan cheese

½ c. water

Instant rice

In large frying pan, place halibut pieces in a single layer.  Spread onion, celery and carrot over.  Add ¼ tsp. salt to water and pour into pan.  Cover and steam gently for 20 minutes.  Turning every ten minutes.  Remove fish from pan.  Scrape all vegetables.  Cool.  Remove skin and bones.  Break fish into large chunks.

Sauce

Melt butter in a pan, add flour, salt and pepper. Cook on medium heat until thick. Use a 9 x 13 pan to put fish chunks in, then pour the thickened white sauce over fish.  Bake at 350° for 30 minutes.  Serve with rice.

Shopping List

¨      2 lb. round steak

¨      Minced onion

¨      Cornstarch

¨      1 large tub of sour cream

¨      1 package of au jus mix

¨      12 oz package of egg noodles

¨      1 package of chicken breasts

¨      1 package of frozen broccoli

¨      Medium package of cheese

¨      1 package of large tortillas

¨      2 lbs. hamburger

¨      3 onions

¨      1 bag of carrots

¨      1 green pepper

¨      2 cans of tomatoes

¨      2 large potatoes

¨      1 box instant white rice

¨      1 package of celery

¨      1 package of bread

¨      Milk

¨      1 carton of eggs

¨      1 can cream of mushroom soup

¨      1 can cream of chicken soup

¨      Baking powder

¨      2 lbs. Halibut

¨      1 package of butter

¨      1 package of parmesan cheese

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